Method and system for preserving minimally processed fruits or vegetables
JP2023549781A5Pending Publication Date: 2026-06-18BETH EL MASCH LTD
Patent Information
- Authority / Receiving Office
- JP · JP
- Patent Type
- Applications
- Current Assignee / Owner
- BETH EL MASCH LTD
- Filing Date
- 2021-10-25
- Publication Date
- 2026-06-18
AI Technical Summary
Technical Problem
Existing methods for preserving minimally processed fruits and vegetables fail to extend shelf life beyond a few weeks while maintaining nutritional properties, texture, and taste, and are inadequate for year-round availability.
Method used
A method involving cleaning, disinfecting, packaging in a sterile sealable container, filling with carbonated liquid, and storing at controlled temperatures, along with a system utilizing a conveyor and disinfection zones to maintain a sanitized environment.
Benefits of technology
The method and system effectively preserve minimally processed fruits and vegetables for up to six months, retaining nutritional value, texture, and taste, while preventing microbial growth and enzyme activity.
✦ Generated by Eureka AI based on patent content.
Smart Images
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Abstract
A method and system for long-term storage of ready-to-eat, minimally processed fruits or vegetables while maintaining the nutritional properties, texture, and taste of fresh fruits or vegetables is provided. The method includes the following steps: providing at least the fruits or vegetables, a sterile sealable package, and a carbonated liquid; treating the fruits or vegetables by at least cleaning and sanitizing the exterior of the fruits or vegetables; placing the treated fruits or vegetables in the sterile sealable package; filling the remaining volume of the sealable package with the carbonated liquid; sealing the sealable package; and storing the sealed package at a storage temperature of 1°C to 40°C. The treating steps are carried out in a sanitized environment.
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